Chemical and physical properties of vegetable and fruit peels
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The present work aimed at utilization of different wastes generated from the processing of some fruits such as Mango and Orange into juices. These wastes were chemically evaluated for their content of value added ingredients. From mango juice processing the peels contained (71.97 mg/g tannins, 20.19 mg/g phenolic compounds, 131.42µg/g carotenoids, 115.55 mg/100g ascorbic acid, 20.11% total soluble sugars (TSS) and 55.5% total dietary fibers (TDF). The mango peels powder (MPP) had also antioxidant activity of 93.30 %. Mango kernels powder (MKP) contained 67.62 mg/g tannins, 25.83 mg/g phenolic compounds, 85.65 mg/g ascorbic acid, 8.25 mg/g carotenoids and also it had a high content of fat and protein. From the orange juice processing, the peels powder (OPP) contained 49.38 mg/g tannins, 16.19 mg/g phenolics compounds, 368.72 µg/g carotenoids, 99.73 mg/100g ascorbic acid, 10.50% total soluble sugars (TSS), 56.55% (TDF) and with antioxidant activity of 90.25 %. This indicates that the wastes produced from the processing of mango and orange juices could be utilized for production of bioactive compounds such as phenolic compounds, carotenoids, ascorbic acid, antioxidants and fiber. Such processes would reduce the contamination sources and at the same time produced value added materials and consequently reduced the processing costs. The waste wate